Total 8 job vacancies by Ntuc Foodfare Co-operative Ltd

• Overall in-charge of kitchen catering operations
• Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items
• Procurement, selection, inspection and preparation of ingredients
• Prepare and serve menu items
• Lead, supervise and provide guidance to team members
• Ensure smooth and efficient running of kitchen operations
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business
• Ensure self and team’s compliance with all company policies/service procedures/standards at all times
• Align with HSE & SFA requirements
• Any other duties assigned

• Supervise and manage production staff, including operators and assistants.
• Communicating regularly with upper management regarding problems or issues impacting production
• Evaluating machine resources to ensure continued production and minimal downtime
• Establishing a balance between increased productivity and reduced costs of manufacturing operations
• Monitor production processes, adjust workflow as needed, and troubleshoot any issues.
• Setting productivity goals for each manufacturing team
• Developing workflow policies and procedures that improve efficiency without compromising safety or quality
• Plan and oversee daily production schedules, ensuring output meets quality and quantity targets.
• Ensure proper use and maintenance of equipment and machinery.
• Collaborate with the quality control team to meet safety and quality standards.
• Maintain records of production data and report on productivity and efficiency.
• Any other duties as assigned from time to time.

Job Requirements

• 3-5 years of experience managing production in sauces and paste, or similar food processing.
• Strong knowledge of production processes, equipment, and food safety regulations.
• Leadership skills with experience managing production teams.
• Strong problem-solving abilities and attention to detail.
• 5 days work week, based at Senoko.

6 day work week (incl Weekends and Public Holidays

8 hours rotating shift between 5am to 6pm (transportation will be reimbursed if public transport is not available)

Location: 12 Pasir Ris Walk, Singapore 518063

It is a healthcare setting where staff need to have taken or willing to take TDAP and MMR Vaccinations

Responsibilities:

• Preparation of raw materials for cooking
• Portioning of cooked food
• Packing of food
• Assist with drinks preparation if necessary
• General house keeping duties to maintain work place cleanliness
• Any other job duties as assigned by the superior.

Requirement:

• Knowledge on belting procedures will be an advantage
• Willing to learn, hardworking, responsible and discipline

6 day work week (including Public Holidays & Weekends)

8 hours rotating shift: start as early as 5/6am (transportation provided)

Location: Banquet kitchen @ Orchid Country Club (1 Orchid Club Rd, Singapore 769162)

Description

- Preparation drinks and Food packing

- Sorting, storing and distributing ingredients

- Travel around Singapore for catering set up (do loading/unloading, set up buffet tables, chafing dishes and cambros), transportation will be covered

- Ensure high standard of cleanliness and hygiene maintained of food warmers and buffet gears at all times

- Execute SAP S/4 HANA transactions, including purchase requisitions, receiving, invoicing, etc

- Have a good sense and knowledge of material purchasing and food wastage control

- Maintaining healthy Food inventory level and avoid over purchase

- Any other job duties as assigned by the superior

Requirements

- Execute SAP S/4 HANA transactions, including purchase requisitions, reciving, invoicing, etc (bonus if can perform)

- Must be willing to learn

Key Responsibilities:

Unload, inspect, and verify incoming shipments against purchase orders.

Unload outgoing items required by the production team

Report any discrepancies or damaged items to the supervisor.

Organize and store products in the correct location within the warehouse.

Maintain accurate inventory records.

Keep the warehouse clean, safe, and organized.

Follow safety guidelines and protocols to minimize accidents.

Operate forklifts or pallet jacks when necessary (with valid certification).

Ensure that items are packed correctly and efficiently for delivery.

Coordinate with logistics partners for timely deliveries.

Support the production team in completing daily tasks as assigned by the supervisor.

Job Requirements:

Forklift licence

Able to work in a freezer environment (-18°C)

Physically fit and able to lift heavy items

Strong attention to detail and accuracy.

Ability to work independently and as part of a team.

Good communication skills and ability to follow instructions.

6 day work week (including Public Holidays & Weekends)

8 hours rotating shift: start as early as 5/6am (transportation provided), evening shift until 9.30/10pm (if there is event)

Location: Banquet kitchen @ Orchid Country Club (1 Orchid Club Rd, Singapore 769162)

Salary: from $2,395 onward

Description

- Preparation drinks and Food packing

- Sorting, storing and distributing ingredients

- Travel around Singapore for catering set up, transportation will be covered

- Do loading/unloading, set up buffet tables, chafing dishes and cambros

- Ensure high standard of cleanliness and hygiene maintained of food warmers and buffet gears at all times

- Responds to customer inquiries and feedback, including handling and qualifying incoming sales enquiries

- Any other job duties as assigned by the superior

Requirements

- Execute SAP S/4 HANA transactions, including purchase requisitions, reciving, invoicing, etc (Not compulsory, but a bonus if can perform)

- Basic computer literacy

- Must be willing to learn

6 day work week (including Public Holidays & Weekends)

Shift Timing:

• Start work from Mid December 2024 to End December 2024: 6am to 3pm (incl 45mins - 1hour break)
• From Jan 2025 onward: rotating shift between 2am - 10am or 6am - 2pm (incl 45mins break), might OT for 2 additional hours for each shift
• Transportation will be reimbursed for those without own transportation

Location: 10 Senoko Way, Singapore 758031

*Responsibilities:*

- Assist Sous Chef/ Junior Sous Chef with the kitchen work.

- Preparation and cooking food according to assigned menus.

- Sorting, storing and distributing ingredients.

- Ensure high standard of cleanliness and hygiene maintained in the kitchen at all times.

- Conduct pre-cooking checks on raw materials.

- To ensure all raw materials are labelled and dated.

- Wash fruits and make cordial drinks.

- Able to recognize what are the control forms.

- Provide quality service during serving.

- Collect food sample.

- Operate / record a hot holding cabinet and food warmers.

- Ensure daily operations is aligned to all company policies, procedures and maximum standards.

- Ensures daily cooking procedures are in accordance with SOP.

- Prepare basic, washing, peeling, chopping and cutting raw items.

- Handles all equipment and utensils the proper way and ''clean as you go''.

- Packing duties.

- Any other job duties as assigned by the superior. - Area cleaning

Requirements

- Minimum 1 year of working experience in kitchen

- Training will be provided

The ideal candidate has a take-charge personality and a talent for getting things done. As a training executive, the key responsibilities are to be familiarized with outlet all station SOPs, conduct independent service & cash audit reports and coach the respective personnel on service standards and SOPs.

In summary, the candidate will work very closely with the Area Managers to ensure SOPs and training are in place.

KEY RESPONSIBILITIES:

Customer Service

• Identify and review service gaps based on the feedback received and validate feedback.
• Perform independent service audit reports and coach the respective personnel on service standards

Training

• Actively engage with business units on the training program arrangement
• Plan and develop a training program and timeline for new outlet openings
• Conduct and/or facilitate stand-up workplace training programs including administrative and logistics matters
• Lead training for new outlet openings and conduct periodic training audits across all outlets
• Any other duties as assigned by reporting manager

Operations

• Develop and document new standard operations procedures to align with the business unit work process [E.g. menu recipe, operations workflow]
• Review and streamline operations processes to improve productivity
• Coordinate with the project team on outlet set-up and timeline implementation
• Plan end-to-end operations processes for new outlet opening startup
• Support new outlet opening for operational readiness
• Conduct surprise cash audits
• Any other duties as assigned by reporting officer

Core Competencies:

• At least two (2) years of experience as a training executive or similar role
• Good track record in F&B
• Knowledge of food safety & hygiene practices & Singapore Food Agency (SFA) regulations
• Good MS Excel & Powerpoint Skills
• Good interpersonal management skills
• Good time-management skills
• People Developer
• A good team player
• Required to travel from store-to-store frequently
• Required to work on off-office hours as and when required
• Good F&B industry knowledge and familiar with different strategies used by industry players and competitors
• Good know-how in operating mobile digital devices (eg Grabfood, Foodpanda delivery devices)
• Effective problem-solving skill